This moist honey cake, the traditional dessert for Rosh Hashanah (the Jewish New Year), is packed with warm Autumn flavors, plus an apple cider glaze and chopped pecans add the finishing touch. Great for breakfast or with afternoon tea, you'll want to give this delicious Fall tea loaf a try!
½cup(118grams)apple cider jam, or enough to cover the top cake when warmed, see Recipe Notes
Instructions
Preheat oven to 325 °F. Spray a standard loaf pan with baking spray and line with parchment paper, leaving an overhang on the two long sides.
Take ¼ cup (30 grams) of the pecans and chop them finely. Set aside for topping.
Make the cake: Dissolve the espresso powder in the hot water, then let it cool to room temperature.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the eggs lightly on low speed. Add the sugar and honey to the eggs and beat on medium speed until the mixture is very smooth and lightened in color. Gradually add the canola oil and beat until blended.
Mix in the flour mixture and espresso in 2 batches with the mixer on low. Stir in the remaining coarsely chopped pecans.
Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until cake tester inserted in cake comes out clean.
Cool the cake in the pan for 15 minutes, then lift out of the pan onto a wire rack using the parchment paper as a sling. Remove the parchment paper, and allow the cake to cool completely.
Make the topping: After the cake has cooled, warm the jam in a microwave safe dish on HIGH for 30 seconds.
Spread the jam onto the cooled cake, allowing it to drip off the sides (you can place a paper towel under the cooling rack to catch the drips). Sprinkle the reserved finely chopped pecans over the top of the cake. Serve & enjoy!
Storage instructions: This cake can be kept in an airtight container on the counter at room temperature for 2 to 3 days or in the refrigerator for up to 5 days. If it is refrigerated, bring the cake to room temperature before serving for best flavor. For longer storage, freeze wrapped with plastic wrap and sealed in an airtight bag.
Make-ahead instructions: This cake tastes even better when it's made one or two days ahead, but you can also serve it the same day it's baked.
Recipe Notes
The pecans are included for additional texture in the cake and the topping, but they can be omitted if you prefer.Since raw honey will generally be more strongly flavored than processed honey, you'll notice those floral notes more in baked goods. Just be aware that raw honey has a lower moisture content than processed honey, so baked goods can brown more quickly. You'll want to compensate for this by lowering the oven temperature 25˚F (4˚C).If that's not available, try using another apple jelly or preserves, or even apple butter. Otherwise, apricot jam will work as well.